Troxs
Well-Known Member
Recently I purchased, as some may know, a new 20gal Anvil kettle and a Wilser bag. This will be my first recipe (to follow below) created for a 10gal batch, and also my first shot at BIAB, which I am looking forward to mastering.
My current concerns, and let me know if I am right or not, are volumes, temperature loss during mash, and efficiency. With a new technique, new kettle, and new batch size, I'm basically fist fighting in the dark. My estimated stats (for BeerSmith) are as follows:
11 Gallon Batch (10 Gallon to the kegs)
Are these numbers far out of whack? The only one I'm truly worried about is the boil off rate. This first recipe is a Hefe, and therefore will need a 90 minute boil with the pilsner malt. The gallon loss from kettle to conical is a bit high, but I don't think that'll be a huge problem -- better to be high than under in case boil off is higher than expected. Fermenter loss is my norm, so not worried there. Efficiency on the other hand is a tricky one. On my 3 vessel 5 gallon system I ran about 75% - 80% and since I hear BIAB can lead to lower efficiency I wanted to drop it down a bit, but not a ton to where I miss my numbers drastically.
The only other concern I have (and this isn't really a BIAB specific question, but since I'm here I might as well ask) is my yeast starter. I purchased a stir plate as I plan to begin using starters. I'm looking to have a higher banana flavor from my yeast, so I'm planning to do a simple 1L - 1.5L if the yeast is older than expected - starter with stir plate and underpitch to stress my yeast. Should I make the starter cold crash, decant, swirl and pitch, or pitch 12-24 hours at high activity?
...and the recipe: JackShaw Hefe v1.0
Recipe Specifications
--------------------------
Boil Size: 14.75 gal
Post Boil Volume: 12.50 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.053 SG
Estimated Color: 5.6 SRM
Estimated IBU: 8.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 90 Minutes
My current concerns, and let me know if I am right or not, are volumes, temperature loss during mash, and efficiency. With a new technique, new kettle, and new batch size, I'm basically fist fighting in the dark. My estimated stats (for BeerSmith) are as follows:
11 Gallon Batch (10 Gallon to the kegs)
- Boil off - 1.5gal/hour
- Loss to Trub and Chiller - 1 gallon
- Fermenter Loss - 1 gallon
- Efficiency - 72%
Are these numbers far out of whack? The only one I'm truly worried about is the boil off rate. This first recipe is a Hefe, and therefore will need a 90 minute boil with the pilsner malt. The gallon loss from kettle to conical is a bit high, but I don't think that'll be a huge problem -- better to be high than under in case boil off is higher than expected. Fermenter loss is my norm, so not worried there. Efficiency on the other hand is a tricky one. On my 3 vessel 5 gallon system I ran about 75% - 80% and since I hear BIAB can lead to lower efficiency I wanted to drop it down a bit, but not a ton to where I miss my numbers drastically.
The only other concern I have (and this isn't really a BIAB specific question, but since I'm here I might as well ask) is my yeast starter. I purchased a stir plate as I plan to begin using starters. I'm looking to have a higher banana flavor from my yeast, so I'm planning to do a simple 1L - 1.5L if the yeast is older than expected - starter with stir plate and underpitch to stress my yeast. Should I make the starter cold crash, decant, swirl and pitch, or pitch 12-24 hours at high activity?
...and the recipe: JackShaw Hefe v1.0
Recipe Specifications
--------------------------
Boil Size: 14.75 gal
Post Boil Volume: 12.50 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.053 SG
Estimated Color: 5.6 SRM
Estimated IBU: 8.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 90 Minutes
- 2 tbsp - pH Stabilizer
- 10 lbs - Pilsner Malt
- 10 lbs - Wheat Malt
- 1 lbs - Munich Malt
- 8 oz - Carawheat
- 4 oz - Cara 45
- 1 oz Hallertau (90 min addition)
- .5 tsp - Irish Moss
- 1 pkg - Weihenstephan Weizen (wYeast Labs #3068)